Low Carb No Corn Cornbread

Perfect cornbread muffin to add to your favorite fall soup or a bowl of my low carb chili. You will never even miss the corn. Add extra jalapenos and more cheese, mix it up, why not? be creative, step out of the box, and make it your own!

Print Pin

Course: Side Dish

Cuisine: American

Keyword: keto cornbread, keto cornbread muffin, low carb corn bread muffin, low carb cornbread

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Ingredients

1-1/2 C Almond flour
1/3 C Powdered sugar substitute I use Nature's Besti, use promocode NORMA10 for discount
5 T Salted butter, melted
4 Eggs
2 Fresh Jalapenos, seeded and finely diced can use pickled jalapenos
1/4 C Shredded cheddar, plus extra for topping
1 tsp Baking powder
1 tsp Vanilla
1/8 tsp Cayenne

Instructions

Preheat oven to 350° and line twelve muffin tins.
In a bowl, mix all dry ingredients, flour, sugar, baking powder and cayenne.
In another bowl, beat with electric beaters, melted butter, eggs and vanilla.
Add dry ingredients a little at a time until smooth.
Stir in jalapenos and half the cheese. Mix well.
Pour batter in each muffin tin halfway and top with cheese.
Bake 8 to 10 minutes until toothpick inserted in center comes clean. Enjoy!

Notes

156 Calories / 14.1 g Fat / 1.75g Net Carbs / 5.6g Protein